Foodie

Wyliepalooza’s Patty Timmons puts Filipino food on the Clermont map with Lola’s.

With a portfolio featuring Mesh, Bru Burger Bar, and Union 50, Mike Cunningham is reimagining the dining experience one restaurant at a time with Cunningham Restaurant Group.

It would be too easy to call Rosa Hanslits Indianapolis food royalty. It would also be true.

Fat Dan’s plans to open a second, larger location on Michigan Street downtown.

When the young chef started studying culinary arts at Ivy Tech in Bloomington, he sought to channel his diverse lineage into his work.

“The secret to a long life is one glass of wine a day,” says Charles Thomas, owner of Chateau Thomas Winery.

“Sometimes when you’re going down—when a dish doesn’t work out the way you want it to—you have to keep a smile on your face.”

Bembenick built upon her skill set at companies such as Frito-Lay, where she worked as a third-shift production manager. “Twice a shift, we had to taste all of the products. At first, that sounded like a wonderful idea.”

Avid home-brewer Jerry Rezny now lives in Indianapolis, where his next business venture—soda—has taken off.

A visit to Blackberry Farm is like a Disney weekend, with overnight stays and an itinerary of onsite epicurean adventures just six hours from Indy.

One of the four founding owners of Jockamo Upper Crust Pizza in Irvington, Mick McGrath knows that a wait list and a packed room are signs that business is good.

“I loved making my own dough, and I always wanted to open a pizza place, but time gets away from you,” he says.

Miller has operated the Dorman Street Saloon for a decade and is now venturing out with her second establishment, the Liberty Street bar, in a Mass Ave building she and her husband have owned for 30 years.

Her love for the macaron began on a flight out of Zurich, when the captain brought some of the dainty, melt-in-your-mouth cookies onboard. “I had never seen them before,” she says. “And I ate the entire box before we even took off.”

Bangkok transplant Sasathorn Rudisell is the secret ingredient in three of Indy’s top kitchens.